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Degustation menu – February 2020

Crescenza, pickled vegatables, caviar St. Andrea Boldogságos, 2017, Eger Catfish, truffle, celeriac, veal sweetbread Villa Tolnay Olaszrizling, 2014, Badacsony Foie gras, rooster, beetroot, brussels sprout Homona Furmint-Hárslevelű, 2017, Tokaj Wild-boar, fig,...